What Did You Eat And Drink Last?

[Teasel]

@CrowFeather what's is banana salad?

Had a sort of traditional full English breakfast ~ smokey back bacon
~ eggs
~ fried mushrooms
~ slice of wholemeal toast w reduced sugar marmalade

If I'd had them in I would had hash browns too. Nothing like American hash browns I don't think - rather they are a small triangle ish pre-formed lump of processed potatoes. :laugh:

I have never had American hash browns I don't think. Though my Dad used to try to make them when he came home from having worked in Dallas I think it was for a few months when I was a kid. He said he couldn't figure out how to make them right.. he used to fry mashed potatoes basically...

On tge topic of my Dad, yesterday I was remembering him and how sweet he was, remembering his mannerisms and how I felt around him and the inquisitiveness we both shared. And the day we invented a Chinese noodle soup with sausages. We has decided to make a soup and threw in various veg, some Noodles, good stock n Chinese 5 Spice. And decided it eeded some sort of protein and settled on grilled sausages. It was delicious :D

My brother rolled his eyes...

 

[ChronoAngel]

water and porkchop with bacon wrapped around it.

 

[The Albatross]

Made seafood and English pea cold salad and it was so good I had 4 servings yesterday. Two blueberry English muffins and an egg over easy this morning.

Basically frying mashed potatoes (sort of cuz there's additional ingredients) would be a potato pancake. I make those when I have left over mashed taters which is rare now cuz I'm not doing elder care.

 

[Tornadic Thoughts]

Over ate yesterday, big time, in prepping vittles for mom. A bit too tasty, apparently. Forgetting all those bites of sampling when it comes to meal time. Whoops.

The menu includes:

Gluten-free penne pasta tossed in with some garlic, fresh basil, and roasted cherry tomatoes drizzled with avocado oil and sprinkled with oregano, black pepper, and dulse flakes.

Gluten-free shell pasta salad with veganaise, cucumber, red bell pepper, red onion, celery, roma tomatoes, sea salt, and black pepper, sprinkled with hemp hearts.

Chickpea salad made in place of chicken salad, with veganaise, celery, orange bell pepper, cucumber, red onion, sweet pickle relish, sea salt, and black pepper - served on butter crunch lettuce leaves, or gluten-free multi-grain toast, or on top of a chopped garden salad.

Chocolate cupcakes made from King Arthur's brand gluten-free box mix using flax meal egg replacement.

Other store bought goods to go, too. Found an unexpected close-out sale at Food Lion on gluten-free goods.

Today, my personal menu will be full of much more liquid via a favorite herbal sun infusion consisting of stinging nettle, sarsaparilla, and burdock root, along with lemon water and a lot less solid foods as I deliver the goods to mom, to sis, and drop off a few samples.

Never imagined I'd be cooking for a living, so to speak. For the improved living of others, nonetheless. Cooking, in an attempt to healthily enrich the actual living part of the lives of those I love, as much as humanly possible. It's one hell of a chore, from the shoppin' to the choppin' to the door to door service.

Remembering to not burn self out in the process remains a tricky balancing act some days, especially on the shopping days...holy f*ck...all those energies...not to mention remembering that just because the food is a cleaner version, doesn't mean it's a green flag to increase the amount one ingests. Whew! My poor digestive system.

 

[Teasel]

Is this a good recipe for hash browns?
I think I might have a go at making them one day

@The Albatross I had to Google English peas as I've never heard of em is this what they are? If so it's definitely an American recipe :-)

 

[Friday]

@Bearlinda
We have English Peas, Sugar-Snap Peas, & Snow Peas over here.

- English peas (normal peas) have to be shelled & are big & round.
- Sugar-Snap peas you eat IN the big thick rounded pod & are big & round or tiny & unformed. The whole point, really, is the crispy thick, juicy, sweet pod. Peas are secondary.
- Snow Peas are thin flat pods, with teeny tiny peas or no peas. Again, the point is the pod. It's just thin and wafer like. Mostly used in Asian dishes & stir fries.

:( We don't have mushy-peas here!!! LOL. Okay, so technically we could make them, but we just don't.

English Pea Salad, just means what kind of oeas are used in the pea salad. English Pea Salad, Sugar Snap Pea salad, & Snow Pea Salads can be identical except for the type of pea, or be very different.



...and NOPE! Will get you a couple of good hashbrown recipes. :D

 

[Teasel]

Thanks @Friday :-)

What you call snow peas we call mange tout.

And what you call english peas we call Petits Pois if they are tiny and young or garden peas if bigger

I found an Dead Link Removed by my favourite food writer on her attempt at hash browns, I cant help but admire the folly of a woman trying to cook the perfect hash browns never having eaten any :D would appreciate opinions :-)

(Or anyone's favourite recipes)

 

[Friday]

Tip #1

Use frozen shredded potatoes & very hot oil to start (turn down heat after you pour in the frozen potatoes, but the initial heat helps to set them & crisp them & keep them from sticking to the pan). Ideally? Burner on high until oil is just starting to smoke, pour in frozen shreds about 3-4cm deep, burner on medium to medium-low after that (depending on how long you want them to take). How long they take doesn't really matter unless you're like me & starting them before getting in the shower. If I'm planning to be in the shower until the hot water runs out? I'll put them on low.

Tip #2

NEVER stir them. You want them to set, so they're crisp on the outside -and- not a mushy mess inside, but soft & moist & fluffy / not mashed/holds their shredded shape. Stirring = oily mushy mess. Pour them in the pan, and ...walk away. Don't fuss with them until you flip them. Then walk away, again.

Tip #3

Make hashbrowns in 2 stages. Stage 1 = Prep. Stage 2 = Cook. Prepping can be done 6-12mo in advance, as the last stage is to freeze them. Hashbrowns can be made in one step w/ fresh potatoes (will link a recipe) but it's fiddly & kind of exhausting. ((We can buy bags of frozen prepped hashbrowns here, they're just expensive. Since a half pound bag of Hashbrowns is $5, but a 50lb sack of potatoes is only $10. I usually spend an evening in drinking wine and watching TV as I shred, soak, rinse, drain, dry, & freeze 25lbs of potatoes & save a couple hundred bucks.))

Tip #4

Frozen. Really. Most home cooks use bags of frozen hashbrowns, whether homemade or store bought... As do most restaurants. Both Michelin Starred & hole in the wall diners. But for some strange reason? Most online recipes use fresh potatoes. :O_o: No. Idea. Why. Except that it's about 40 times harder.

Tip #5

Waxy potatoes (like Yukon Gold potatoes, or red potatoes) hold their shape better when fried & are less likely to become fried mashed potatoes. Organic hashbrowns (like Alexia or WholeFoods 365 brand), & restaurants usually use waxy potatoes. OreIda (massive company) uses russet, but they add a lot of stuff (firming agents, and starches and proteins) to them to keep them from mushing.

((Will link actual recipes in a bit. Just don't want to lose this to the draft monster.))

 

[Teasel]

Wicked :)
Quite excited to have a go. Shall have to make space in freezer as it's currently stuffed to tge level of spitting things out when opened.

Was unwell earlier. So for dinner had boiled basmati rice w soy sauce sesame oil n black pepper. It was delicious!

 

[The Albatross]

@Bearlinda yeah to both but I don't use sugar for the English Peas.

 

[The Albatross]

Ack FROZEN potatoes? Grate, rinse grated potatoes til water runs clear (to get as much of the starch out)... pat dry with paper towels, Onion or chive are optional but then yeah, hot oil and thin "cakes" crisp on both sides and properly drained. Toppers include diced ham, mushrooms, chili, jalapenos, ketchup, tabasco/chili sauce and sour cream.

 

[Friday]

@The Albatross LMAO Raw just means you're totally a badass. It is soooo much harder to get the same result. You not only have to keep a really close eye & delicate hand, but split second judge when they're perfect to flip.